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Called the “Sand­wich Is­lands” dur­ing the nine­teenth century, the Hawai­ian Is­lands were a great, aquatic cross­roads and “a des­ti­na­tion for whale­ships dur­ing nearly all their cruises in the Pa­cific Ocean, as well as other sail­ing ves­sels,” ac­cord­ing to Oliver. “Be­tween cruises on the var­i­ous whal­ing grounds, a stop at Hawaii meant fresh pro­vi­sions or a chance to trans­fer whale oil to a homeward-bound ves­sel.” The is­lands were so over­run with­Western­ers— from­mis­sion­ar­ies, to mer­chants, to plan­ta­tion own­ers— that many grocers and board­ing houses catered to the tastes of Yan­kees, of­fer­ing the sorts of roasts and pies and breads they en­joyed back home. Still, it was hard to avoid— or in many cases, re­sist— many of the is­lands’ lo­cal spe­cial­ties, such as roast pork, fried goat, yams, poi (a por­ridge-like sta­ple made from taro, a root veg­etable sim­i­lar to pota­toes) and that ex­otic queen of is­land fruits, pineap­ple.

“We get pineap­ples so eas­ily in the gro­cery store to­day, but it was such an ex­tra­or­di­nary ex­pe­ri­ence for people to have back then,” said Oliver.

Oliver adapted the fol­low­ing recipe for “Pine-ap­ple Am­brosia” fromthe pop­u­lar cook­book, “The Din­ner Year Book” byMar­ion Har­land, pub­lished in 1878.

Cover the bot­tom of a glass dish with a layer of pineap­ple. Add a layer of co­conut, sprin­kle with su­gar, then sprin­kle the lay­ers with sherry. Re­peat the lay­ers, us­ing up all the in­gre­di­ents; fin­ish with a layer of co­conut. Serve im­me­di­ately.

Nearly 100 years af­ter its last whal­ing voy­age, theMor­gan will de­part on June 14 to his­toric New Eng­land ports, in­clud­ing New­port, R.I.; Vine­yard Haven, Mass; New Bed­ford, Mass.; Stell­wa­gen Bank Na­tion­alMarine Sanc­tu­ary, Bos­ton, Mass; and back to New Lon­don and­Mys­tic with a stop at the Cape Cod Canal to par­tic­i­pate in its cen­ten­nial cel­e­bra­tion. The ship’s stop in each port will be ac­com­pa­nied by a dock­side ex­hibit cus­tom­ized for each lo­ca­tion. —

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